Way back in the day....as in, June of last year, I posted a non-paleo cinnamon sugar cookie (the snickerdoodle), and had been hankering for a paleo version. I love cinnamon in general (in my coffee, with honey when I'm feeling a cold coming on, on fruit, just to name a few ways I love it), but having it on a cookie seems to make the cookie more....healthy? Haha, what a fool I am. I could sprinkle cinnamon onto a huge bowl of ice cream and it would not redeem the ice-cream at all as a food worth eating! Anyway, FYI, there are two main types of cinnamon, Ceylon (the kind we generally use here in Canada), and Cassia-which happens to be the name of my husbands sister (who passed away). My daughter's name, Keziah, is the Hebrew for Cassia, or cinnamon. So, I love cinnamon for a lot of reasons! :)

Cinnamon is a serious super food though, for realz. This site, Cooking Detective, has a super thorough article called 29 Surprising Health Benefits of Cinnamon that is well worth the read! A quick Google search though will show you that cinnamon has a​ba-zillion health benefits. So, if I'm going to eat a cookie anyway, adding cinnamon is a good way to amp up the quality of the treat. : )

Anywho, I started thinking about paleo snickerdoodles again though because of wanting to make some paleo & egg free cookies for a fellow The Drowsy Chaperone cast member for a rehearsal treat.

2 Tbsp honey or maple syrup, or one tbsp of both if you want (I like to do that)

2 Tsp Vanilla

To roll the cookies in:

1 1/2 tbsp maple or coconut sugar*

1 1/2 Tbsp Cinnamon

* You can also just roll them in cinnamon and skip the sugar

Method:

Preheat oven to 350 degrees

Line a cookie sheet with parchment paper

In a medium sized bowl, mix the almond flour, salt, and baking soda together

In another bowl, mix the melted coconut oil with the maple syrup or honey and vanilla

Pour the wet ingredients into the dry, and blend 'er all up!

Now mix the rolling ingredients together in a small bowl

Use a small Pampered Chef scoop if you have one, and if not, just use a tablespoon to scoop the cookie dough out and roll into a ball

Now roll the dough ball in the cinnamon sugar mixture, and place onto the prepared baking sheet, about 2 inches apart

Once all your cinnamon sugar coated cookie dough balls are on the baking sheet, take a glass with a flat bottom (a mason jar works too), and lightly grease with a pinch of coconut oil and press the cookies down to about 1 inch

Bake in pre-heated oven for about 8-10 minutes, depending on how you like your cookies-softer or crunchier. I acci-daisy left one batch in for 11 minutes and they were crunchy...but still super delicious (perfect for dipping in tea!), so if you forget to set your timer all shan't be lost :)

Let the cookies cool completely beforeattempting to take them off the baking sheet. Just mind your manners and let them sit for a while to fully cool and set

The rest, they say, is history. I'm not sure why I said that...?

It's a fantastically rainy day here in the fine town of Tweed, it's crazy windy too! When I went to do the chores this morning the horses were running around like whackos because of how howl-y the wind was, and the chickens looked hilariously pathetic all wet from the rain.

This recipe looks amazing!! I will definitely be making these later. Do you know the nutrients by chance?

Thank you for sharing!

Reply

Amy-Lyn

8/31/2016 09:45:58 pm

Hi Alex! I don't know the nutrients, but there are many comprehensive online nutrient and calorie calculators you can use to find out. I hope you get a chance to make these - they are such a delicious treat! :)

Reply

Jeannine

10/23/2016 11:46:53 am

These were absolutely delicious! At first bite I wasn't sure about them, but then couldn't quit eating them. I have since made 3 more double batches.. =) Definitely a hit with our family, kids included. Also, so quick and fun to make! Thank You for posting the recipe!

Reply

Amy-Lyn

10/24/2016 05:15:22 pm

Thanks for taking the time to comment Jeannine! I am so glad you and your family love these cookies as much as me and mine! :)

These were SO good. Such a welcome surprise for being SO easy and paleo! I was not disappointed! They really had that cookie dough flavor when you lick the spoon too ;-) Game changer!

Reply

Amy-Lyn

12/21/2016 06:56:48 am

How wonderful! :) Thanks for trying the recipe & leaving a comment!

Reply

Pam

8/13/2017 11:04:48 am

Oh dear...myne cooked flat like pancakes. Any ideas what I may of done wrong?

Reply

Amy-Lyn

8/13/2017 06:00:00 pm

:( Oh dear! I can't say exactly what might have gone wrong, but it could be the type of almond flour you use, or perhaps something wasn't measured right and you had too much/too little of something?
I'm sorry your cookie turned into snickerdoodle pancakes!

This recipe is awesome. My husband likes it. Thank you for a great 5 Star recipe.

I should have followed the recipe and rolled the dough balls in the cinnamon/sugar coating, but I flattened and then sprinkled. Still great, but flat like pancakes as Amy-Lyn said above. I just flattened them too much.

Also the cinnamon sugar topping part in the recipe looked very strong on cinnamon, but on the cookie, it is exactly the right amount of cinnamon. I used maple syrup and maple sugar.

TIP OF THE DAY FOR FLATTENING ANY COOKIE
You will love this tip as much as I love parchment paper cupcake holders or any parchment paper for that matter.

***Use a parchment paper cupcake cup on the bottom of your glass to flatten the cookies. Ouila! It doesn't stick.***

You heard it here first.

Reply

Amy-Lyn

1/5/2018 02:02:39 pm

Thanks Harriet! :)

Reply

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Welcome To Bushel &A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my​ 3 amazing kids! Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : ) Read more about me by clicking here!